Macaroons with Mini Chocolate Chips | SteamboatToday.com
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Macaroons with Mini Chocolate Chips

— Ingredients:

Batter

2 cups sweetened shredded coconut

1/2 cups sugar

1/4 cup all purpose flour

1/8 teaspoon salt

2 egg whites

2 tablespoons unsalted butter melted

1/4 teaspoon almond extract

3 oz. semi sweet chocolate chopped

Directions:

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Whisk together coconut, sugar, flour, zest and salt in a bowl.

Stir in egg whites, butter and almond extract.

Fold in chocolate.

Drop tablespoon size balls of cookie dough onto the prepared baking sheets.

Leave in fridge for 30 minutes to an hour.

Bake until firm to the touch and lightly brown usually 20-25 minutes. Let macaroons cool for five minutes then place on a rack to finish cooling.

Make ahead directions:

Prepare macaroon dough as directed then form into a disk. Wrap the disk in plastic wrap and store the dough in fridge for up to three days or freezer up to a month. Thaw dough in refrigerator before forming cookies and baking as directed.


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